Best Bok Choy And Radish Coleslaw Recipes

BOK CHOY AND RADISHES

Bok Choy and Radishes image

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 head bok choy
2 tablespoons butter
1 tablespoon olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt

Steps:

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRUNCHY BOK CHOY SLAW

Crunchy Bok Choy Slaw image

I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.

Provided by Happy Hippie

Categories Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

Steps:

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
Toss to coat with the dressing.

BOK-CHOY-AND-RADISH COLESLAW

Bok-Choy-and-Radish Coleslaw image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 heads baby bok choy (about 1 pound), cored and very finely sliced
1 red onion, thinly sliced
1/2 pound daikon, peeled and cut into fine strips
1 bunch radishes, thinly sliced
1/2 cup fine strips of basil
1/2 cup fine strips of mint
1/2 cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
3/4 cup vegetable oil
Kosher salt and freshly ground black pepper to taste

Steps:

In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 25 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 4 grams, TransFat 0 grams